These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok. Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta ...

Chapssaltteok is a chewy and sweet traditional Korean dessert made from glutinous rice flour and filled with a variety of ...

Korean rice cakes are also known as tteok, which is made from a combination of steamed rice flour and glutinous rice flour, and formed into various shapes. Cylindrical rice cakes are known as ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

Tteok (떡), Korean rice cake, is enjoyed by many Koreans as a dessert ... The additional ingredients are washed before being added to the rice flour mixture in layers before it is steamed. This ...

SIAL Paris 2024, one of the top three food exhibitions in the world, will be held from October 19th to the 23rd at Paris Nord ...

In Seoraksan National Park, in the north east of South Korea, the mountainous landscape is dotted with Buddhist shrines.

Rice syrup is a staple in Korean cuisine. It is used in many savory ... It's all due to sikhye: a mixture of steamed rice, hot water, and barley malt. Sikhye takes days, and nights, of hard ...

Keep rice cakes stored in an airtight container; they will last for weeks in dry, cool conditions. If your rice cakes have gone slightly soggy, heat them in the oven to crisp them up. Rice cakes ...

A dash of lemon keeps the rice grains from getting soggy. Steamed rice can be served with any gravy dish. Clean the rice and wash well till the water is clear. 2. Soak the rice in 2 cups of water for ...

After being browned, they are placed over a sponge cake covered with fresh cream containing rice crackers, representing steamed rice. Caramel jelly is poured in place of a soy-based sauce ...

But in Jinhua, Zhejiang province, there is a mooncake which is made of rice and steamed, rather than baked. The variety was believed to have been invented 800 years ago, named after Wuzhou ...